Tangy Puttanesca Sauce

Prep 15 m
Cook 21 m



  1. 1 of 2 Heat oil in a large skillet on medium-high heat. Cook garlic 1 minute. Add both tomatoes and their juices, olives, capers, anchovies, oregano and red pepper flakes. Bring to a boil. Cover; reduce heat to low.
  2. 2 of 2 Simmer for 20 minutes, stirring occasionally. Add parsley. Makes 5-1/2 cups.
Nutrition Information for Tangy Puttanesca Sauce
Servings Per Recipe:
Per Serving: 9 g Fat, total, 3 mg chol., 1 g sat. fat, 4 g fiber, 866 mg sodium, 153 kcal cal., 4 g pro., 14 g carb.